Rustic Grilled Pizza

Grilling a refrigerated pizza crust gives it a crisp outside, chewy inside, and the smoky flavor of a brick-oven pizza. Browning both sides of the crust helps to prevent the vegetables from making it soggy.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 338
Caloriesfromfat 27 %
Fat 10 g
Satfat 3.2 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 12.4 g
Carbohydrate 49.4 g
Fiber 5.5 g
Cholesterol 9 mg
Iron 3.6 mg
Sodium 955 mg
Calcium 62 mg


3 large red bell peppers
1 tablespoon minced fresh oregano
1 tablespoon olive oil, divided
3/4 teaspoon salt, divided
3 cups thinly sliced onion
1/4 teaspoon sugar
7 ounces shiitake mushrooms, stems removed
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
2/3 cup (about 2 1/2 ounces) crumbled goat cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon freshly ground black pepper


Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and cut into 1/2-inch strips. Combine bell peppers, oregano, 1 teaspoon oil, and 1/4 teaspoon salt.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt; cook 15 minutes, stirring frequently. Increase heat to medium-high. Sprinkle onion with sugar; sauté 5 minutes or until lightly browned. Remove from pan.

Heat 1 teaspoon oil in pan over medium-high heat. Add mushrooms; cover and cook 2 minutes. Uncover and cook 1 minute or until tender, stirring constantly. Combine the onion, mushrooms, and 1/4 teaspoon salt.

Prepare grill.

Roll dough into a 12-inch circle. Place dough on grill rack coated with cooking spray; grill 3 minutes or until browned. Turn crust. Arrange the onion mixture and bell pepper mixture on crust. Top with cheese. Grill, covered, 3 minutes. Sprinkle with parsley and black pepper.